Prevent Garlic & Onion Tears

Chopping onions and garlic under running water or on a cutting board spritzed with lemon juice reduces tears. The water or lemon juice blocks irritating sulfur-based compounds from binding to our released common chemical sense.

Turns out that the human sense of smell includes a third pathway, called the common chemical sense.* (The other two are the olfactory sense and the nose-throat pathway.)

Common chemical sense works through thousands of nerve endings on the moist surfaces of the eyes, nose, mouth, and throat. These nerves help us sense irritating substances, such as the cool of peppermint, the burn of ammonia or the tears of onions and garlic.

* Source –

Smooth Tomato Sauce

Glory of glories, the tomatoes are in!
Summer tomatoes are what many gardeners and foodies look forward to all year long. So let’s kick off tomato season with a simple recipe for smooth tomato sauce that includes a technique for peeling and seeding.

The post How To Peel and Seed Tomatoes appeared first on Suzie’s Farm.


1 pound of tomatoes
2 tablespoons olive oil
1 teaspoon salt


Bring a large pot of water to boil.
Fill a large bowl with ice water.
With a serrated knife, core out the stem and make an “X” on the bottom of the tomato.
Drop a small number of tomatoes in the boiling water for 30 seconds (until the skin loosens and pulls apart).
Remove tomatoes from the boiling water with a slotted spoon and drop into the ice bath for 30 seconds.
Repeat this process until all of your tomatoes have been blanched and shocked.
The skin should slip off the tomato.
Over a strainer, pull apart the tomato and push out the seeds. When finished, add the reserve juice back to the peeled and seeded tomatoes.
Stir in olive oil and salt to taste.

Get More Antioxidants from Garlic

Garlic offers numerous health benefits, from fighting colds and flu to helping wounds heal. To get more benefit from garlic, make these simple tweaks to your routine.

Dice, Then Wait 10 Minutes

Most people chop or press garlic and then toss it in a pan of warm oil. By allowing the chopped garlic to sit on the cutting board for 10 minutes, you will maximize the antioxidant levels, according to Jo Robinson author of Eating on the Wild Side. Enzymes in the garlic become activated after chopping, and by letting them do their work for 10 minutes, garlic becomes super charged.

Infuse Garlic Skins and Pieces in Olive Oil

Many people don’t digest garlic pieces well, evidenced by garlic burps after a meal. There is a way to avoid garlic burps and still get the immune system benefits. After letting chopped garlic sit for 10 minutes, sautee it in olive oil on medium-low heat for another 10 minutes. Toss in the papery skins, roots and all the other parts you’d normally throw away–these “trash” bits are higher in antioxidants than the bulb itself, according to Robinson.
Then strain the oil into a jar with a lid. Cover, store in a cool dark place, and use the oil as a garnish on finished dishes for all the flavor and health benefits and none of the discomfort.

Choose Carefully

At the market, choose garlic that has a hard neck, which contains higher levels of antioxidants than the more common soft neck variety, according to Robinson. Also choose bulbs that have the outer papery skin fully intact with no signs of mold.